Chapter XV · Relevés and Entrées · No. 1435
1435—Mousselines de Jambon à la Hongroise
Poach the mousselines, the forcemeat of which must be flavoured with paprika. Drain them; dish them in a circle; cover them with Hongroise sauce, and glaze them quickly.
On withdrawing the dish from the oven, set a fine heap of baked cauliflowers with cheese in the middle of it.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 1435, p. 470. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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